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Volume 17, Issue 3

Fall 2017

ISSN 1529-3262

EISSN 1533-8622

In this Issue

Editor's Letter

Melissa L. Caldwell

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Contributors

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CULINARY GLOBALIZATION AND HERITAGE POLITICS: CHINA, JAPAN, AND SOUTH KOREA

Global Engagement for Local and Indigenous Tastes: Culinary Globalization in East Asia

Stephanie Assmann

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Let Them Eat Royal Court Cuisine! Heritage Politics of Defining Global Hansik

Chi-Hoon Kim

Abstract

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Culinary Politics in Japan: The Shokuiku Campaign

Stephanie Assmann

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The Cultural Politics of Food: Rice as an Anti-Globalization Project

Ding-Tzann Lii

Abstract

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Kyoto Cuisine Gone Global

Greg de St. Maurice

Abstract

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Beyond Merroir: The Okinawan Taste for Clams

C. Anne Claus

Abstract

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The Transformation of Pig Feasts in Rural Northeast China

Ann Veeck; Hongyan Yu; Gregory Veeck

Abstract

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China's Emerging Food Media: Promoting Culinary Heritage in the Global Age

Lanlan Kuang

Abstract

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Historical Reflections on Culinary Globalization in East Asia

Eric C. Rath

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CREATIVE REFLECTIONS

Cooking for Democracy

Joseph Heathcott

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Griswold No. 10

Andrew Furman

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REVIEW ESSAY

Food Culture at the Margins of Consumption: Two New Books on Eating Disorders

Emily J.H. Contois

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REVIEWS

Review : Food Consumption in Global Perspective: Essays in the Anthropology of Food in Honour of Jack Goody, Edited by Jakob A. Klein and Anne Murcott

Jesse Dart

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Review : Just Food: Philosophy, Justice and Food, Edited by J.M. Dieterle

Pascale Joassart-Marcelli

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Review : Empire of Tea: The Asian Leaf that Conquered the World, by Markman Ellis, Richard Coulton and Matthew Mauger

Lawrence Zhang

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Review : The Brewer's Tale: A History of the World According to Beer, by William Bostwick

Aaron Ellis

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Review : Tasting French Terroir: The History of an Idea, by Thomas Parker

Christina Adele Solazzo

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Books and Films Received

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Roundtable: The Great Italics Debate

Digesting Peru in Brooklyn: The Flavor of Culinary Nationalism

Review: Once Was Water, by Christopher Beaver and Diana Fuller

Editor's Letter

Contributors

CULINARY GLOBALIZATION AND HERITAGE POLITICS: CHINA, JAPAN, AND SOUTH KOREA

Global Engagement for Local and Indigenous Tastes: Culinary Globalization in East Asia

Let Them Eat Royal Court Cuisine! Heritage Politics of Defining Global Hansik

Culinary Politics in Japan: The Shokuiku Campaign

The Cultural Politics of Food: Rice as an Anti-Globalization Project

Kyoto Cuisine Gone Global

Beyond Merroir: The Okinawan Taste for Clams

The Transformation of Pig Feasts in Rural Northeast China

China's Emerging Food Media: Promoting Culinary Heritage in the Global Age

Historical Reflections on Culinary Globalization in East Asia

CREATIVE REFLECTIONS

Cooking for Democracy

Griswold No. 10

REVIEW ESSAY

Food Culture at the Margins of Consumption: Two New Books on Eating Disorders

REVIEWS

Review : Food Consumption in Global Perspective: Essays in the Anthropology of Food in Honour of Jack Goody, Edited by Jakob A. Klein and Anne Murcott

Review : Just Food: Philosophy, Justice and Food, Edited by J.M. Dieterle

Review : Empire of Tea: The Asian Leaf that Conquered the World, by Markman Ellis, Richard Coulton and Matthew Mauger

Review : The Brewer's Tale: A History of the World According to Beer, by William Bostwick

Review : Tasting French Terroir: The History of an Idea, by Thomas Parker

Books and Films Received

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CULINARY GLOBALIZATION AND HERITAGE POLITICS: CHINA, JAPAN, AND SOUTH KOREA

CREATIVE REFLECTIONS

REVIEW ESSAY

REVIEWS

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